Grilled tequila salmon

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10 min


4 servings

* PLUS Cooking time: 5 minutes, Barbecuing Time: 14 minutes, Marinating Time: 60 minutes


  • 2 to 3 limes
  • 1/3 cup tequila
  • 1/4 cup olive oil
  • 2 jalapenos , seeded
  • 2 tsp granulated sugar
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 4 salmon steaks , each about 1 1/2-in. thick, or 1 kg salmon fillet
  • 1 tbsp cold butter , optional


  • Grate peel from limes and place in a bowl. Squeeze out 1/2 cup juice. Add juice to peel along with tequila and oil. Finely chop peppers and stir into lime mixture along with sugar, chili powder and salt.
  • Place salmon steaks in a large resealable bag. To support bag, place in a large bowl. Then, pour marinade over fish and seal bag. Refrigerate for at least 1 hour or preferably 4 hours.
  • To barbecue, lightly oil grill and turn barbecue to medium. Remove salmon from marinade. Place directly on hot grill. Barbecue with lid closed for about 7 to 8 minutes per side, or until a knife point inserted into centre of salmon feels warm. Salmon can also be cooked under the broiler for the same time or baked, uncovered, at 425 F (200 C) for about 15 minutes.
  • While salmon is grilling, pour remaining marinade into a saucepan. Boil vigorously, uncovered, stirring often, until sauce is reduced by at least half. This will take about 3 minutes of boiling. If you want to thicken sauce, add butter to boiling sauce and whisk constantly for about 1 minute. Pour over salmon steaks on platter.

Nutrition (per serving)

  • Calories
  • 446,
  • Protein
  • 40.9 g,
  • Carbohydrates
  • 6.1 g,
  • Fat
  • 26.7 g,

A decadent marinade of lime, tequila and jalapeños keeps B.C. cooking teacher Jane Baily’s steaks moist and gives them a real Mexican kick–cha-cha-cha!


A pale rum-colored Mexican liquor, tequila is made from agave-plant sap. Sold in most liquor stores, its zippy taste provides the base for margarita cocktails.